Ingredients
- 8 slices wholemeal bread, crusts removed
- 1 tablespoon olive oil
- 75 g baby spinach leaves
- 150 g drained roasted capsicum, chopped
- 2 green shallots, thinly sliced
- 8 eggs
- ⅓ cup grated tasty cheese
- 3 vine-ripened tomatoes, cut into wedges
- 1 medium avocado, peeled and chopped
- 2 tablespoons tomato chutney, to serve
Method
Step 1
Using a rolling pin, firmly roll each bread slice until thin. Lightly brush both sides of bread with oil. Press slices into 8 round, non-stick metal pie tins (1-cup capacity, 11 cm in diameter, 4 cm deep). Place tins on a large baking tray.
Step 2
Reserve half the spinach leaves to serve. Coarsely shred remaining spinach leaves. Divide shredded spinach, capsicum and shallots evenly among bread cases. Make a slight hollow in centre. Carefully crack an egg into each one. Sprinkle with cheese. Season with freshly ground pepper.
Step 3
Bake in 200 °C oven (fan-forced) for about 15 minutes, or until egg is set and edges are lightly browned. Stand in tins for 2 minutes. Gently toss reserved spinach leaves with tomato and avocado.
Step 4
To serve, transfer tarts to plates. Top with chutney. Serve with spinach, tomato and avocado mix.
Tips
- Metal pie tins are available from specialty kitchen stores and department stores. Tarts are also delicious when served cold. Refrigerate any leftovers and add to lunchboxes for a healthy school or office lunch.
